Rockin Guacamole Southwest Food

ROCKIN' GUACAMOLE (SOUTHWEST)

Steps:

• Preheat oven to 425 degrees F.
• Cut eggplant in half & lay the two halves on a baking sheet, cut side up.
• Bake for 30 minutes, then remove from oven & let cool.
• In a bowl, combine avocado, the bell peppers, cayenne, garlic, red onion, cilantro, olive oil & lime juice.
• Spoon the eggplant from its skin & add it to the bowl, then with a potato masher or a fork, mash the mixture coarsely.
• Add salt & pepper to taste, then chill the dip for at least 30 minutes, before serving with chips.

ROASTED CORN AND GARLIC SALSA (SOUTHWEST)

Steps:

• Preheat oven to 375 degrees F.
• In a roasting pan, combine corn kernels & sliced garlic & mix well.
• Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
• Roast corn & garlic, uncovered for 20 minutes.
• In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
• Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
• Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!

APPLE CHIPOTLE SALSA (SOUTHWEST)

Steps:

• In a large bowl, combine apples with onion & bell peppers.
• In a smaller bowl, stir together chipotles with garlic, lime juice, cider vinegar, olive oil & cilantro, then add this mixture to the apple mixture, stirring well before adding the salt & pepper to taste.
• Although best served the day it's made, this salsa can be stored, covered, in the refrigerator for up to 3 days.